- Serves4
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 400g pack 4 British pork loin medallions
- 40g panko breadcrumbs
- 50g tub black sesame seeds, plus a sprinkle to serve (optional)
- 4 tbsp plain flour
- 2 Essential Free Range White Eggs
- 4 tbsp Vegetable oil
- ½ red cabbage, cored and finely shredded
- 1 bunch salad onions, finely shredded
- 4 tbsp Cooks’ Ingredients Japanese Rice Vinegar
- Kenko (or other Japanese-style) Mayonnaise, to serve
Method
Place the pork medallions between sheets of baking parchment. Using a rolling pin, bash until about 0.5cm thick.
Mix the breadcrumbs and most of the sesame seeds together in a shallow bowl. Add the flour to another shallow bowl and season. Beat the eggs in a third bowl. Dip a piece of pork in the flour until completely coated, then dunk into the beaten egg. Let the excess drip away, then press into the panko and sesame seeds. Repeat for the rest of the pork.
Add the oil to a large frying pan over a medium heat. Once hot, fry the pork medallions, 2 at a time, for 2-3 minutes each side, until golden, crisp and cooked through with no pink meat and juices that run clear. Drain briefly on kitchen paper.
As the pork cooks, mix the cabbage, salad onions, remaining sesame seeds and rice vinegar together in a large bowl. Serve the crunchy slaw with the sesame pork and a dollop of mayonnaise on each plate, sprinkled with a few more sesame seeds.
Cook’s tip
Leftover coriander from the aubergine recipe can be chopped and scattered over the salad, if liked. Add rice for a heartier plate. If you have white sesame seeds in the cupboard, use those instead, or try a mix.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,618kJ/ 627kcals |
|---|---|
Fat | 36g |
Saturated Fat | 6.9g |
Carbohydrates | 38g |
Sugars | 23g |
Fibre | 6.9g |
Protein | 34g |
Salt | 1.1g |